Slow Confit Lamb Shoulder with Roasted Garlic, Honey & Wholegrain Mustard

Fall-Apart Tender • Deeply Aromatic • Slow-Cooked to Perfection

This slow confit lamb shoulder is the definition of comfort and elegance. Gently cooked at a low temperature for hours, the lamb slowly renders its fat, absorbing the rich flavors of mustard, honey, garlic, and fresh herbs. The final high-heat roast creates a beautifully caramelized crust, giving you succulent meat with crisp, golden edges.

Perfect for festive gatherings, family celebrations, or an impressive weekend roast, this dish delivers restaurant-quality results with minimal hands-on effort.

🕰️ Time & Yield

Prep Time: 15 minutes
Slow Cooking Time: 4–4½ hours
Final Roasting Time: 20–25 minutes
Total Time: ~5 hours
Servings: 6
Calories: ~520 kcal per serving

📝 Ingredients

Lamb

1.8–2 kg lamb shoulder, bone-in
6 garlic cloves, peeled and lightly crushed

Marinade / Confit Base

⅓ cup extra-virgin olive oil
2 tbsp wholegrain mustard
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
Zest of 1 lemon
1 tsp fine sea salt
1 tsp freshly cracked black pepper

👩‍🍳 Method – Detailed Step-by-Step

1️⃣ Preheat & Prepare

Preheat your oven to 150°C (300°F).

Remove the lamb from the refrigerator 20 minutes before cooking to allow it to come to room temperature. Pat the lamb completely dry using paper towels—this step ensures better flavor absorption and helps with caramelization later.

Place the lamb shoulder, skin-side up, into a deep roasting tray or heavy ovenproof dish.

2️⃣ Create the Aromatic Marinade

In a bowl, combine:

Olive oil
Wholegrain mustard
Dijon mustard
Honey
Crushed garlic
Chopped rosemary
Thyme leaves
Lemon zest
Sea salt and cracked black pepper

Whisk until fully blended into a thick, fragrant paste.

3️⃣ Massage & Marinate

Using your hands, massage the mixture generously over the lamb, ensuring it is coated on all sides, including underneath and around the bone.

For best results, cover and refrigerate overnight. If short on time, proceed immediately—the flavor will still be exceptional.

4️⃣ Seal & Slow Cook (Confit Stage)

Cover the roasting tray tightly with aluminum foil, sealing all edges to trap steam and fat.

Place in the oven and cook slowly for 4 to 4½ hours. During this time, the lamb gently confits in its own juices and olive oil, becoming incredibly tender.

The lamb is ready when:

A fork slides effortlessly into the meat
The bone can be easily pulled free
The meat naturally starts to separate

5️⃣ Caramelize & Crisp

Carefully remove the foil (watch for hot steam).

Increase oven temperature to 220°C (425°F). Return the lamb to the oven uncovered and roast for 20–25 minutes, until:

The surface becomes golden brown
The honey and mustard glaze caramelizes
The edges crisp beautifully

6️⃣ Rest & Finish

Remove from the oven and rest for 15 minutes. This allows the juices to redistribute, keeping the lamb moist and succulent.

Carve into thick slices or gently pull apart using forks for a rustic presentation.

🍽️ Serving Suggestions

Serve with:

Creamy mashed potatoes or buttery polenta
Slow-roasted root vegetables
Garlic green beans or sautéed spinach
Warm flatbread or crusty sourdough

Drizzle with pan juices or finish with a squeeze of fresh lemon for balance.

🌟 Chef’s Notes & Variations

Add ½ cup white wine or lamb stock to the tray before cooking for extra sauce
Substitute honey with maple syrup for a deeper sweetness
Finish with a sprinkle of flaky sea salt for texture
Leftover lamb is perfect for wraps, sandwiches, or couscous